Whole lemon tart (courtesy of Smitten Kitchen)

My dears, you must make this.

It is the most mindblowingly delicious lemon tart you can imagine. If you have a food processor it comes together in a snap. I made it for a coworker's birthday last week and we all ate seconds and then thirds and then I hid it in the fridge and polished it off myself after everyone had gone home for the day. Sadly, I am not kidding. I think I would have growled if anyone had come in and asked for the last slice.

The recipe is from Deb, naturally. Start with her unshrinkable tart crust recipe (make it a day ahead - it's easy as can be but the dough needs time to rest and the crust needs to freeze before you bake it, so it takes more time than you might think) and then proceed to the lemon filling.

Meyer lemons are the magical secret here. You only need one and you use the whole thing, peel and all. Amazing. If you read through the comments on her post, you'll notice that quite a few people had trouble with the recipe. I think that maybe it's the process of incorporating the butter that makes the difference. I added my melted butter in a thin stream while the food processor was running, so it was almost like an emulsification. If you are going to whisk it in by hand, I really recommend adding it slowly and whisking vigorously.

Oh, and I added raspberries because they were on sale and I think they were the perfect contrast to the lemon. I just sprinkled them in there before baking the tart.